FOOD AND DRINK December 2020 Ensalada de Noche Buena | Christmas Eve Salad Servings 35
4. In a big pot, cook the jamaica flowers with 4 liters (approx 4 quarts) of water and 1 1/2 - 2 cups of sugar.
Ingredients
5. Cook over high heat and stir until the sugar is dissolved.
✓ 2 medium beets ✓ 1/4
kilogram
dry
jamaica
(hibiscus)
flowers
(slightly more than 1/2 lb) ✓ 3 cups of sugar, divided ✓ 15 guavas ✓ 4 apples ✓ 45 tejocotes
6. Bring to boil and then lower the heat and let it simmer for 10 minutes. 7. Allow both the beets and jamaica to cool down. 8. Keep them overnight in the fridge. 9. The next morning, take the beets out of the water and chop
✓ 1 medium jícama
them into small square pieces and put them in a big bowl.
✓ 4 oranges
Reserve the juice.
✓ 4 mandarin oranges ✓ 4 limas (looks like a combo between a lemon and a lime,
but is different and the flavor ) ✓ 1 pound of shelled roasted (unsalted) peanuts
Instructions 1. Make this salad one day in advance to allow all the flavors to combine. 2. Peel beets. Put them in a pot. Cover with water (approx 1.5 – 2 quarts) and add a cup of sugar. 3. Cook them over medium-high heat for approx. 30 minutes or until they are soft
Coastal Mexico’s Lifestyle eMagazine
10. Cut guavas in small pieces. Peel and cut in small pieces apples, tejocotes and jícama. 11. Peel oranges, mandarin oranges and limas, remove the membrane and divide each wedge in half and add to the salad bowl. 12. Strain the beet juice over the fruit and then carefully strain the jamaica water over the top of the fruits as well. 13. Finally, add the peanuts (they should be peeled completely). 14. Mix everything and let it rest for at least 8 hours before serving. Source MamaLatina
manzanillosun.com
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